Pumpernickel Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 4 | Servings | ||
INGREDIENTS
| 1 | Envelope Dry Yeast | |
| 1 | pt | Water |
| 1 | oz | Bread crumbs |
| 2 | oz | Wheat germ |
| 10 | oz | Whole wheat flour |
| 1 | lb | Bread flour |
| 1/2 | oz | Salt |
| 1 | oz | Caramel |
| =OR=- Bitter chocolate | ||
| =OR=- cocoa mixed w/ | ||
| water | ||
| 1/2 | pt | Rye starter |
| 1 | lb | Rye flour |
| 3 | oz | All-purpose flour |
INSTRUCTIONS
DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours and form a well. Add salt, caramel and yeast mixture along with starter. Form dough, adding more bread flour if necessary to give a moderately firm texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl. Cover and let rise until doubled. Deflate the dough, divide into 4 pieces and form into oval shapes. Cover with buttered plastic wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves with a razor blade and bake for 30-to-45 minutes. Makes 4 Loaves FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1223
Calories From Fat: 272
Total Fat: 30.4g
Cholesterol: 92.4mg
Sodium: 1540.8mg
Potassium: 593.6mg
Carbohydrates: 174.2g
Fiber: 8.2g
Sugar: 5.7g
Protein: 58.3g